When water evaporates, make several cavities (to the bottom of the pot) on the surface of the rice with a clean wooden stick; to prevent pilaf from burning, pour 1-2 tablespoons of water into the cavities, then tightly close with lid and and leave on very low heat for 25 – 30 minutes.

When serving, serve pilaf on a plate, shaping rice in a form of a hill. Put pieces of lamb on top and sprinkle with julienned raw onions.